Sunday, 10 September 2017

Happy Sunday!

iTS been a loooong time that i hav written something in my Blog.
Missing my space very much ...hope to catch you guys soon. 
Just got some fruits to mix with my fruit joghurt. 
Starting my Sunday with a sweet note...
Happy Sunday!!!

Sunday, 4 June 2017

Rice Dumplings


Rice Dumplings make a healthier Breakfast and mom used to make it often back home.
I have been making it often recently .
  My in laws asked me atleast 5 times why i dont add fenugreek seeds because in their region they used to. 
Sooooo I added this time some fenugreek seeds...
it has a nice aroma n tasting yummy ..


Rice flour - 1 1/2 cups
Coconut milk - 1/2 can
Fenugreek seeds


Dry mix rice flour, 1 tsp salt, 2 tsp fenugreek seeds
Boil around 3 cups of water .  Add around 2 cups to the flour and mix well using a Spatula. 
The flour will get cooked nicely. It should be thick enough to make balls .
In a bottom thick pot, boil water.  Add the rice balls to this.
Mix in coconut milk . 1 tsp salt if needed.
Cook for 20 mins. 

Friday, 5 May 2017

Carrot Cake - Easter Special


   Carrots cakes are typically made during Easter times. This time I got again a recipe from, which came out super.

Made 2 times till now. First for Easter celebration in the church and second for sons Holy Communion.  Recieved very positive remarks both times. The recipe is recommandable and i will be making it again ;)


Carrots grated - 375gm
Sugar              -  250 gm
Eggs                - 4
Vegetable Oil  - 250 ml
Cinnamon       - 1 tsp
Backing powder - 2 tsp
All purpose flour- 250 gm
Almonds powdered - 200 gm

For frosting :
Sugar, powdered - 100 gm
Cream cheese (Frischkäse) - 300 gm
Vanillasugar - 1 tbsp
Lemon Juice - 2 tbsp


Beat Eggs and sugar till creamy .
Mix in oil, cinnamon .
Add grated carrots, powdered almonds.
Mix flour and backing powder. Then add it into carrot mixture in 2 batches .
Mix uniformly.
Pour into a 28 inch form and bake in 180 degrees for 45 minutes.

Mix well the ingredients for frosting and
apply uniformly over the cooled down cake.
Decorate with iced carrots and chopped pistas.

Sunday, 16 April 2017

Potato Brussels sprouts puree



Potatoes  3 cup
Brussels sprouts 3 cup

Parsely leaves - 2 spring
Cream - 100 ml around


Coarsely chop both vegetables . Add half  measure water. Enough salt. Cook covered.
Add parsely leaves, cream and puree using stab mixer.
Add 1 tsp butter for taste.

Friday, 24 March 2017

Pumpkin Cream Soup


Just love the Autumn for  all the colours it has to, yellow, orange, red and brown.

It was the harvest time both for us and the wild bunnies behind our Garden.

We got lot of Raspberries, Tomatoes, Red current berries Strawberries and 3 big Pumpkins this time...

The Pumpkins were mostly green as I plucked em. Stored them in a carton in the Basement. Found them full in orangish yellow after 3 weeks.

I have made the soup a couple of times now. Its healthy .
Always loved by my people :)

Things needed :

1/2 Pumpkin - peeled, cut into chunks 5 cup around
White radish - 1 big whole, peeled cut into chunks
Carrot - 1 big
Potato - 1 cup

Chicken broth - 2 sp
Parsley leaves
Cream - 200 ml

Preparation method:

Peel and cut all Vegetables into big chunks .
Cook all vegetables covered adding chicken broth and water ( water level should be lower to the vegetables).
When done add 150 ml cream, parsley leaves, puree using a stabb mixer.
Serve hot pouring some cream on top .